Frostings - University of Pennsylvania

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FROSTINGS

Table of Contents

Table of Contents ................................................................................................................... 1 Domino's Buttercream Frosting .............................................................................................. 2 Cream Cheese Frosting ........................................................................................................... 3 Swiss buttercream Ingredients ............................................................................................... 4 Whipped Bittersweet Frosting ................................................................................................ 5 Kahlua Buttercream Frosting .................................................................................................. 6 Royal Icing.............................................................................................................................. 7 Peanut Butter Frosting ........................................................................................................... 8 Seven-Minute Frosting ........................................................................................................... 9 Easy Vanilla Bean Buttercream ..............................................................................................10 Espresso Syrup ......................................................................................................................11 Instant Fudge Frosting ...........................................................................................................12 Paula Deen's Caramel Frosting ..............................................................................................13

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Domino's Buttercream Frosting

Ingredients: 3 ? c confectioner's sugar (1lb) ? c softened butter 3-4 tbs whole milk 1 tbs vanilla

Directions: Combine until desired consistency.

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Cream Cheese Frosting

Ingredients Combine 1-8oz package of cream cheese 2 cups confectioner's sugar 4 tbsp butter (softened) 1 tsp (or a little more hehe) of vanilla extract

Directions: Beat on ~ setting 2 for a little so the sugar doesnt puff up into the air, scrape it down and then beat it at 6 for 1-3 min until smooth, then put in the fridge for at least 30 min to firm.

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Swiss buttercream Ingredients

4 egg whites 1 cup sugar 3.5 sticks butter, room temp

Directions Put whites and sugar in a bowl over simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Remove from heat. Whip until cool. Add butter piece by piece. Whip like heck.

That's it. No need for a thermometer. Really, you can't screw it up - at a bakery that used to make this in huge batches, we would just throw everything together in the big old Hobart, light a few Sterno under the bowl and let 'er rip.

Also, if you find real buttercream too buttery, I think the classical version of what you made is a German buttercream, which is simply a standard pastry cream blended with a standard buttercream. Surprisingly perhaps, these two recipes, which are each quite rich on their own, somehow seem lighter blended together. This is usually used for filling, not finishing. You might try it sometime; you could like it. (Both buttercream and German buttercream freeze well.)

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Whipped Bittersweet Frosting

Makes about 3 cups, or enough to coat a three layer 8- or 9-inch cake. You'll want 1 1/2 this amount if you're using it for filling as well. 7 ounces bittersweet chocolate 1 cup heavy cream 1 stick (4 ounces) unsalted butter, at room temperature 1. Melt the chocolate with the cream in a double boiler or metal bowl set over a pan of simmering water. Whisk to blend well. Remove from heat and let stand, whisking occasionally, until the chocolate mixture thickens to the consistency of mayonnaise. (No doubt, exactly what you want to think about when making chocolate frosting). 2. Place the butter in a large mixer bowl and with an electric mixer on medium speed, whip the butter until light and fluffy. Add the chocolate cream and whip until lighter in color and somewhat stiff, about three minutes. Do not whip too long or the frosting may begin to separate.

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